Celebrated Vancouver-based chef, Ned Bell, who heads the Four Seasons Hotel Vancouver's award-winning Yew Seafood + Bar, will be embarking on a cross-Canada bicycle trip in hopes of increasing awareness for sustainable seafood. The 10-week journey will begin in Newfoundland on July 1, and finish in Vancouver on September 10.
As the founder of Chefs for Oceans, this won't be just a sight-seeing trip—he hopes to raise money for the Vancouver Aquarium's Ocean Wise program, SeaChoice, and the Canadian Parks and Wilderness Society.
Having grown up in British Columbia's Okanagan Valley, it's no wonder that these values are instilled in him, with the area's access to fresh, local food. Chef Bell's ultimate goal is to provide every Canadian to have access to sustainable seafood for themselves and their families, within the next 10 years.
As this sustainable movement grows, all families and restaurants will adapt sustainable and environmentally responsible practices. This will also drive home the importance of healthy oceans, lakes, and rivers.